Roasted Beet and Walnut Dip
1 lb coarsely chopped roasted beets
1/2 cup finely chopped toasted walnuts
2 Tbsp chopped dill
2 Tbsp crème fraîche
1 tsp Sherry vinegar
1/2 tsp toasted caraway seeds, plus more for topping
- Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.